Soups
Eight-Treasure Winter Melon and Dried Scallop Soup
Traditionally used to cool summer heat and support the spleen and digestion
Why people make this soup
When the hot months arrive, melons and gourds are the classic Cantonese choice for soup — they are traditionally seen as cooling and refreshing. The trouble is that pure melon soup can feel a little too cold for people with a weaker, more “cold-leaning” stomach. Bro Niu’s trick here is to pair the winter melon with an eight-treasure mix of beans, seeds and yam that traditionally support the spleen, so even a second or third bowl sits comfortably. It is a soup the whole family — young and old — can enjoy through summer.
Who it suits / who should be cautious
- Suits the whole family in hot weather, including those with a weaker stomach, thanks to the spleen-supporting ingredients.
- Pregnant readers: leave out the Job’s tears (yi mi), which traditionally may cause mild uterine contraction.
- People with high uric acid or gout: skip the dried scallop (shellfish are high in purines) and use lean pork instead.
Why these ingredients (the food-therapy logic)
- Winter melon (dong gua): the cooling heart of the soup, traditionally used to clear summer heat and reduce water retention.
- Hyacinth bean, Job’s tears, fox nut, lotus seed, lily bulb, Chinese yam (the “eight treasures”): a classic set that traditionally supports the spleen and steadies digestion, balancing the coolness of the melon.
- Dried tangerine peel (chen pi): traditionally helps the qi move and keeps the soup from feeling heavy.
- Dried scallop (yao zhu): lends natural sweet-savory depth so the soup tastes good without being rich.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Winter melon (dong gua) | 1 catty (~600 g) | Keep the skin on |
| Hyacinth bean (bian dou) | ~38 g | |
| Job’s tears (yi mi) | ~38 g | Omit if pregnant |
| Fox nut (qian shi) | ~38 g | |
| Lotus seed (lian zi) | ~38 g | De-cored; see tips |
| Lily bulb (bai he) | ~38 g | |
| Chinese yam (huai shan) | ~38 g | |
| Dried tangerine peel (chen pi) | 1/4 piece | |
| Dried scallop (yao zhu) | 3–4 pieces | Swap for lean pork if uric acid is high |
Method
- Wash the winter melon, leave the skin on, and cut into chunks.
- Rinse and briefly soak all the other ingredients.
- Put everything into a pot with 8 bowls of water.
- Bring to a boil, then simmer for about 2 hours.
- Serve, eating the soup together with the softened ingredients.
Bro Niu’s tips
This soup also has a reputation for being slimming and for helping move excess water, so it is a friendly choice if you are watching your weight. Because the “eight-treasure” mix soaks up a lot of liquid, start with generous water and aim to finish with about 4 servings. Use de-cored lotus seeds here — the green core is bitter, and in a cooling melon soup you do not want that bitterness.
Community questions answered (selected)
- Q (reader): Is this soup suitable to drink during pregnancy? Bro Niu: Yes, it is fine in pregnancy. Just leave out the Job’s tears (yi mi), as it can cause mild uterine contraction.
- Q (reader): Can I use fresh scallop instead of dried scallop? Bro Niu: You can use fresh scallop, but the flavour is quite different from — and not as good as — dried scallop.
- Q (reader): Is this soup suitable for people with diabetes? And how much is “8 bowls of water”? Bro Niu: Yes, people with diabetes can drink it. As a home food-therapy soup, the water depends on how much the ingredients absorb — the eight-treasure mix is thirsty, so use plenty of water and simmer down to roughly enough for 4 people.
Published May 17, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
